Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo. Issue 9 (18th August 2022)

• Record Type: Journal Article
• Authors: Huang, Shuoyuan; Chen, Huan; Teng, Jianwen; Wu, Zhengmei; Huang, Li; Wei, Baoyao; Xia, Ning
• Is Part Of: Journal of food science. Volume 87:Issue 9(2022)
• Page Start: 4203
• Page End: 4220
• Publication Date: 2022-08-18
• Subjects: bile acid -- differential metabolites -- hypolipidemic -- antioxidant -- Liupao tea; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.16274
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Liupao tea (fermented dark tea) may improve the active function of hyperlipidemia. Utilizing a hyperlipidemia Sprague‐Dawley model and UPLC‐MS/MS metabolomics, we examined how the effect of Liupao and green tea extracts on hyperlipidemia and antoxidant enzyme levels and compared their constituents. The results showed that the two types of tea could reduce the levels of total cholesterol (TC), total triglyceride, and low‐density lipoprotein cholesterol (LDL‐C); increase the contents of bile acids and cholesterol in feces; and improve catalase and glutathione peroxidase (GSH‐Px) activities. Compared with the model control group, Liupao tea effectively reduced TC and LDL‐C levels by 39.53% and 58.55% and increased GSH‐Px activity in the liver by 67.07%, which was better than the effect of green tea. A total of 93 compounds were identified from two samples; the amounts of alkaloids and fatty acids increased compared with green tea, and ellagic acid, hypoxanthine, and theophylline with relatively high contents in Liupao tea had a significantly positive correlation with antihyperlipidemic and antioxidant effects. Therefore, Liupao tea had better antihyperlipidemic and antioxidant activities in vivo than green tea, which might be related to the relatively high content of some active substances.